Frosted Big Apple Pie

Yield: 1 15 1/2 x 10 1/2 x 1 inch pie or 24 servings

Egg Yolk Pastry
4 teaspoons lemon juice
5 lbs. Pared tart apples, thinly sliced (12 to 15 cups)
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/3 teaspoon nutmeg
1/4 teaspoon salt
Milk
Sugar

Roll out half of the Egg Yolk Pastry into rectangle large enough to fit
jelly roll pan. Sprinkle lemon juice on apples. Place half of apples in
pastry lined pan.

Combine sugar, brown sugar, cinnamon, nutmeg and salt in bowl; mix well.
Sprinkle half of mixture over apples. Spread remaining apples on top and
sprinkle with remaining sugar mixture.

Roll out remaining pastry to fit top. Seal and crimp edges. Brush with
milk and sprinkle with sugar. Cut vents in top crust.

Bake at 400 degrees for 50 minutes or until curst is golden brown and
apples are tender. Cool in pan on rack. When cool, drizzle with your
favorite confectioners sugar icing.


Egg Yolk Pastry

Yield: 3 2 crust 9 inch pies

5 cups sifted flour
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powser
1 1/2 cups lard
2 egg yolks
Cold water

Sift together flour, sugar, salt and baking powder into bowl. Cut in lard
with pastry blender until coarse crumbs form. Beat egg yolks in measuring
cup. Add enough cold water to make a scant cupful.

Gradually add egg yolk mixture to crumb mixture, tossing lightly with fork
until dough begins to hold together. Form into a ball. Divide dough in
sixths. Roll out 1/6 of dough on lightly floured surfact to 1/8 inch
thickness. Fit into pie plate, using care not to stretch dough. Trim even
with edge of pie plate. Fill with desired filling.

Roll second sixth of dough to 1/8 inch. Place over filling trim to within
1/2 inch from the edge of pie plate. Fold top edge under bottom crust and
press to seal. Make a rim; flute edge.

Cut vents in top crust to allow steam to escape. Bake as pie recipe
directs. Repeat with remaining dough.

Can be frozen.

Source: Farm Journals Best Ever Recipes


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